Black Forest Chocolate Ripple Cake

Black Forest Chocolate Ripple Cake


Servings 6
Time Needed Prep
Ingredients 8
Difficulty Easy

Rating (click to rate)

5.0 based on 3 ratings.


  • 1 Chocolate Ripple Biscuits
  • 200 ml Fresh Cream
  • 1/2 tsp Vanilla Extract
  • 1 Flake Chocolate Bar Or Grated Chocolate
  • For The Morello Cherry Coulis
  • 335 g Morello Cherries (or Half A Bottle)
  • 1 tsp Cornflour
  • 1 tbsp Caster Sugar

Nutrition Information

Qty per
79g serve
Qty per
Energy 0 0
Protein 0 0
Fat (total) 0 0
 - saturated 0 0
Carbohydrate 0 0
 - sugars 0 0
Dietary Fibre 0 0
Sodium 0 0

Nutritional information does not include the following ingredients: Chocolate Ripple Biscuits, Fresh cream, Vanilla Extract, Flake Chocolate Bar or Grated Chocolate, Morello Cherries (or half a bottle), Cornflour, Caster Sugar

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Black Forest Chocolate Ripple Cake

We do love the Traditional Old School Ripple Cake here at Stay at Home Mum.  Mainly because of its ‘Can’t be Assed’ attitude.  Chocolate biscuits + Cream = Cake?  Sounds like a winning combo to us.  Sure, there is the standard Chocolate Ripple Cake recipe – and that’s good, we like it.  But if you want to up your game and make something a tad schmancier – than why not try this Black Forest Chocolate Ripple Cake version.  Even richer and easier!

Remember that this cake is best made the day before you plan to eat it – this makes the flavour just engulf the biscuits and the cream – delish!


  1. Drain the cherries and place in a saucepan with 1/3 cup of the juice, cornflour and sugar

  2. Bring to the boil over medium heat and cook until it starts to thicken

  3. Blitz with a stick blender and chill in the fridge

  4. Whip the cream and vanilla

  5. Place a strip of cream across the base of a platter

  6. Smear one cookie with cream, place another one on top, add a smear of coulis and another dollop of cream then stand the cookies on its side and repeat the process until your platter is full.

  7. Add some coulis to the remaining the cream and fold through so it creates a ripple effect then smear over the outside of the cake.

  8. Top with fresh cherries, some coulis and flake and refrigerated for about 6 hours.

Black Forest Chocolate Ripple Cake | Stay at Home Mum



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About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

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